Introduction

Cinnamon Roll Pancakes combine the beloved flavors of cinnamon rolls with the fluffy texture of pancakes. This recipe offers a delicious swirl of cinnamon sugar inside each pancake, topped with a creamy frosting or maple syrup for a perfect breakfast treat.

A close-up image of a stack of six cinnamon rolls arranged atop each other on a white plate. The rolls are covered with a glossy white icing that drips down the sides, highlighting their soft, swirled layers of light brown dough mixed with darker cinnamon streaks. The outer edges of the rolls show a slight golden brown crispiness. A silver fork is digging into the top roll, pulling apart a piece and revealing the soft, fluffy inside texture. The white marbled surface beneath the plate softly contrasts with the warm tones of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup milk (regular or plant-based)
2 tbsp maple syrup
3 tsp baking powder
1 tsp vanilla extract
1 cup regular or gluten free all purpose flour
3 tsp cinnamon
4 tbsp softened butter (regular or plant-based)
1/2 cup brown sugar or coconut sugar
1/2 cup powdered sugar
2 tbsp melted butter (regular or plant-based)
2 oz cream cheese (regular or plant-based)

Instructions

Step 1: In a large bowl, mix the milk, maple syrup, baking powder, and vanilla extract until combined. Gradually add the flour and stir until a smooth pancake batter forms.
Step 2: In a smaller bowl, combine the cinnamon, softened butter, and sugar to create the cinnamon swirl mixture. Transfer this mixture into a pastry bag and set aside.
Step 3: Prepare the cream cheese frosting by mixing the powdered sugar, melted butter, and cream cheese in a separate bowl. Set aside. Alternatively, maple syrup can be used as a topping.
Step 4: Heat a skillet over medium-low heat and add a small amount of butter. When the butter is sizzling, spoon 2-3 tablespoons of pancake batter onto the skillet to form a pancake.
Step 5: Cut the tip of the pastry bag with the cinnamon mixture carefully. Hold the tip upright to prevent drips and pipe a spiral of cinnamon filling onto the center of each pancake.
Step 6: Spoon an additional 1-2 tablespoons of pancake batter over the cinnamon swirl to cover it and prevent burning.
Step 7: Cook pancakes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
Step 8: Serve pancakes warm, drizzled with cream cheese frosting or maple syrup to enhance the cinnamon roll flavor.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the cinnamon swirl mixture.
Use a non-stick skillet or griddle to prevent sticking and ensure even cooking.
Try the recipe with almond milk or oat milk for a dairy-free option.
If you don’t have a pastry bag, use a resealable plastic bag with a small corner cut off to pipe the cinnamon mixture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. The cream cheese frosting is best added fresh when serving.

How to Serve

A thick stack of cinnamon rolls sits in the center of a white plate with soft edges, placed on a white marbled surface. There are about four visible layers, each showing swirls of dark cinnamon filling against a light golden-brown dough. The rolls are generously coated with a smooth, shiny white glaze that drips down the sides and pools slightly on the plate. A fork is stuck into the top layer, pulling small, soft pieces of the sticky, moist roll upwards. The texture looks fluffy and gooey, with the cinnamon layers darker and slightly caramelized. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the pancake batter a few hours in advance and keep it refrigerated. Stir gently before cooking to recombine any separated ingredients.

What if I don’t have a pastry bag for the cinnamon swirl?

You can use a resealable plastic bag with a small corner cut off to pipe the cinnamon mixture. This works just as well for creating the swirl inside the pancakes.

Cinnamon Roll Pancakes Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

Fluffy cinnamon roll pancakes that combine the classic flavors of cinnamon rolls with the ease of pancakes. Swirled with a cinnamon sugar mixture and topped with a luscious cream cheese frosting or maple syrup, these pancakes are perfect for a cozy breakfast or brunch treat.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Pancake Batter

1 1/4 cup milk (regular or plant-based)
2 tbsp maple syrup
3 tsp baking powder
1 tsp vanilla extract
1 cup regular or gluten free all purpose flour

Cinnamon Swirl Mixture

3 tsp cinnamon
4 tbsp softened butter (regular or plant-based)
1/2 cup brown sugar or coconut sugar

Cream Cheese Frosting

1/2 cup powdered sugar
2 tbsp melted butter (regular or plant-based)
2 oz cream cheese (regular or plant-based)

Instructions

Prepare the pancake batter: In a mixing bowl, combine the milk, maple syrup, baking powder, and vanilla extract. Stir in the flour until a smooth pancake batter forms without lumps.
Make the cinnamon swirl mixture: In a smaller bowl, blend the cinnamon, softened butter, and brown sugar until fully combined. Transfer this mixture into a pastry bag and set it aside for use.
Prepare the cream cheese frosting: Mix together the powdered sugar, melted butter, and cream cheese until smooth and creamy. Set aside, or alternatively have maple syrup ready for drizzling.
Heat the skillet: Place a skillet on medium-low heat and add a small amount of butter. Allow the butter to melt and start sizzling gently.
Cook the pancakes: Spoon about 2-3 tablespoons of pancake batter into the skillet to form each pancake. Carefully cut the tip off the pastry bag and hold the tip upright to prevent the cinnamon filling from dripping out prematurely. Pipe a spiral of cinnamon sugar mixture onto each pancake’s center.
Seal the swirl: Immediately pour an additional 1-2 tablespoons of pancake batter over the cinnamon filling to keep it from burning during cooking.
Finish cooking: Cook the pancakes until bubbles form on the surface and the edges start to set, then flip carefully. Cook for another 1-2 minutes until golden brown on both sides.
Serve: Drizzle the finished pancakes with cream cheese frosting or maple syrup to taste. If the cream cheese icing is too thick for drizzling, thin it with a small amount of milk or water.

Notes

You can use regular or plant-based milk and butter to make this recipe vegan-friendly.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
The cinnamon swirl can be piped using any sturdy plastic bag if a pastry bag is not available.
If cream cheese frosting is too thick, thin it with a teaspoon or two of milk to make it easier to drizzle.
Cooking on medium-low heat prevents the pancakes and cinnamon swirl from burning.

Keywords: cinnamon roll pancakes, cinnamon swirl pancakes, cream cheese frosting pancakes, breakfast pancakes, vegan pancakes, gluten free pancakes